Brown Rice Flour Pancakes
These pancakes are nice and fluffy just like regular pancakes but even better! They are primarily made with brown rice flour, and are super easy to make in less than 15 minutes. This recipe is gluten-free and dairy-free.
Equipment
- 1 x 10-inch pan
Ingredients
- ¾ cup unsweetened coconut yogurt or any non-dairy yogurt
- 2 tablespoons organic cane sugar or any type
- 2 large eggs
- ¾ cup brown rice flour 100g
- ½ cup tapioca flour (starch)
- 2 teaspoons baking powder
- 2 pinches salt
- 1 teaspoon vanilla extract
Optional toppings
- Maple syrup
- Vegan whipped cream
- Crushed pecans
- Raspberries
Instructions
- In a large bowl, combine the yogurt, eggs and sugar together and mix well.
- Add in the rest of the ingredients (except for the toppings). Mix well.
- Heat a large pan or skillet over medium high heat.
- Lightly grease or spray the pan and ladle 2 tablespoons of batter onto the pan for each pancake.
- Once small bubbles appear on the surface, flip the pancakes and cook the opposite side until golden brown.
- Optional: Serve with maple syrup, nuts, vegan whipped cream, or anything you like!
Notes
This recipe makes 8 small pancakes.
There is no difference between tapioca starch and tapioca flour. The name on the packaging depends on the producers' choices.
White rice flour can be used to substitute brown rice flour.
Nutrition does not include the amount for toppings.
Nutrition
Serving: 1servingCalories: 334kcalCarbohydrates: 64gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 124mgSodium: 596mgPotassium: 83mgFiber: 1gSugar: 11gVitamin A: 180IUVitamin C: 7mgCalcium: 255mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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